Katsu Curry Burger with pickled vegetables
Lockdown is a great time to get back to some good home cooking. Exeter Golf and Country Club Head Chef, Adam Little is sharing some of the most popular dishes we serve in the Members’ Bars, Wear Park Restaurant and at our weddings and events.
2 x chicken breasts
2 x eggs
300g panko breadcrumbs
1tbsp curry powder
100g plain flour
Oil for frying
1 x carrot
1 x red pepper
100g white wine vinegar
Sprig of thyme
1 x bay leaf
2 x brioche buns
4 x baby gem lettuce leaves
For the pickled vegetables – do this four hours before cooking the burgers.
Cut the cucumber, carrot and pepper into thin strips put to one side.
Place the sugar, water, vinegar, thyme and bay leaf into a pan and bring to the boil, remove and cool to room temperature. Remove the thyme and bay. Add the vegetables and leave for 4 hours, overnight if possible.
For the chicken
Slice the chicken breasts into strips.
Season the chicken on both sides with salt and pepper.
Mix the curry powder and flour. Place the curry and flour in a shallow bowl, then do the same with the whisked egg and panko crumbs, so you have three separate shallow dishes.
Coat the chicken fillet in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides. Repeat for each chicken fillet.
Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown. Finish in the oven if required.
Take the brioche bun and build from the bottom, with the lettuce, pickled vegetables and top with the chicken.
Tip add some curry powder to mayonnaise and add to the burger
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